Description
Crispy Coffee Cream Choux Puffs are delightful pastries filled with a rich coffee pastry cream and topped with a crispy craquelin for added texture.
Ingredients
Scale
- ½ cup (115 g) unsalted butter
- 1 cup (240 ml) water
- 1 tbsp sugar
- ½ tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- 4 tbsp (55 g) butter, softened (for craquelin)
- ¼ cup (50 g) brown sugar (for craquelin)
- ⅓ cup (40 g) flour (for craquelin)
- 1 ½ cups (360 ml) milk (for filling)
- 3 tbsp instant coffee or espresso powder (for filling)
- 4 egg yolks (for filling)
- ½ cup (100 g) sugar (for filling)
- ¼ cup (30 g) cornstarch (for filling)
- 2 tbsp butter (for filling)
- ½ cup (120 ml) cold heavy cream (for whipping)
- 1 tsp vanilla (for filling)
Instructions
- Make the coffee pastry cream: Heat milk + instant coffee in a pot until hot (not boiling). In a separate bowl, whisk egg yolks + sugar + cornstarch until pale. Slowly pour the hot coffee milk into the yolk mixture while whisking. Return to pot and cook on medium heat until thick and smooth. Remove from heat, whisk in butter + vanilla. Cover with plastic wrap touching the surface. Chill completely, then fold in whipped heavy cream.
- Make the craquelin topping (optional): Mix soft butter + brown sugar + flour into a dough. Roll thin between parchment. Freeze 10 minutes. Cut circles slightly smaller than your piped choux.
- Make the choux pastry: Preheat oven to 400°F (200°C). In a saucepan, heat butter + water + sugar + salt until boiling. Add flour all at once and stir vigorously until dough pulls away from the sides (1–2 minutes). Remove from heat and cool 5 minutes. Add eggs one by one, mixing well until smooth and shiny. Pipe small mounds onto a parchment-lined tray. Place a craquelin disc on top of each (optional).
- Bake: Bake at 400°F (200°C) for 10 minutes. Reduce to 350°F (175°C) and bake another 15–20 minutes until puffed, dry, and golden. Let cool completely.
- Fill the choux puffs: Make a small hole at the bottom of each puff. Pipe in the coffee pastry cream until full. Serve chilled for best flavor.
Notes
- Chilling the pastry cream is essential for the best texture.
- The craquelin topping is optional but adds a delightful crunch.
- Ensure the choux puffs are completely cool before filling to prevent the cream from melting.
- Prep Time: 25 min
- Cook Time: 25–30 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 150
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg